"Steve Pope" > wrote in message
...
> The only reason not to poach (or preferably, braise) a large
> piece like this is not having a suitable, large enough
> container to do it in.
>
> I strongly recommend using a heavy piece of cookware with a lid,
> and starting the cooking process on the stovetop but then moving
> it to the oven once your braising/poaching liquid is simmering.
> Temperatures are more even in an oven.
>
> I usually time salmon, with about 8 minutes in the oven for
> a small piece to 12 minutes for a large piece. You might
> need as much as 14 minutes for a very large piece and if
> your diners require salmon that is cooked clear through.
>
> Steve

I'm with you. Use a large baking pan which should hold the fish. Add some
white wine (a decent one) and lemon slices. A few dill sprigs are magic.
Liquid just to cover the fish. Preheat oven to 350-275.
Salt & pepper the salmon on a platter, cover with saran wrap 30-20 minutes
before you start to cook.
Remove plastic wrap & bring to simmer on stovetop, then place in oven for
20-30 minutes. Check with a fork - if it flakes, you're done.

Best of luck - let us know how it went!

Van